Chilled Leek & Fennel Soup

Refreshing, light and tasty, this cold soup is great to enjoy during the summer months. VIDEO https://www.youtube.com/watch?v=OH2H7qgwZuw

• Ready In: 50 mins
• Yields: 6 cups

Ingredients

• 2  tablespoons olive oil
• 1  cup red onion, chopped
• 1  cup leek, washed and chopped
• 2  cups fennel bulbs, cored and sliced
• 2  cups zucchini, quartered and sliced
• 1  teaspoon sea salt (to taste)
• 2  garlic cloves, pressed
• 4  cups low sodium chicken broth (substitute vegetable broth)
• 2  tablespoons lemon juice
• 1  teaspoon black pepper (to taste)
• 1⁄2 cup heavy cream
• 3  slices bacon (cooked and crumbled)

Directions

1. In a large deep saucepan over medium heat, add oil. When hot, add red onions and leeks; stir and cook until onions just begin to be translucent, about 3 minutes. Add fennel and zucchini, sprinkle sea salt, stir, cover and cook for 5 minutes, stirring often. Add garlic and sauté for 2 minutes, stirring constantly.
2. Pour in chicken broth and lemon juice; stir and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring occasionally.
3. Remove from the heat and let cool for 10 minutes before pouring it in the jar of a blender. Place the lid and cover with a dish towel; process until smooth. Add heavy cream and process for 1 minute. Pour soup in a large bowl and transfer to the refrigerator until chilled, about 4 hours. Yields 6 cups.